Steak Medallions With Lobster Sauce Recipes

LOBSTER SAUCE (FOR STEAKS)

Steps:

• Cube chilled lobster lobster into quarter inch by quarter inch pieces. Melt 1/2 stick of butter over medium-low heat. Add sliced shallot, garlic, and cook until fragrant, about 5 minutes. simmer for another 5 minutes. Increase heat to medium. Add paprika; stir to blend. Add remaining 1/2 stick butter, 1 tablespoon at a time, stirring until melted and set aside. Combine wine, chopped shallot, and capers in saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Season with salt and pepper. Keep lobster sauce over warm water.
• Preheat grill/broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster sauce.

MEDALLIONS OF MAINE LOBSTER WITH LEEKS AND SAUTERNES RECIPE

Steps:

• In a 15" braising pan, sauté carrots on high heat for 2 minutes. Add Sauternes and reduce by half. Add chicken stock and bring to a boil. Take 6" skewers and run them the length of the lobster's tail. This keeps the tail form curling while cooking. Add the lobsters to the pan along with the ginger. Cover and cook until done (about 5 1/2 minutes). When done, remove all the meat from the lobster and slice tail into 5 medallions. Arrange around plate, leaving a space in the middle for garnish. Strain cooking liquid into a 5 inch sauce pot, add 1/2 cup heavy cream and reduce by 1/3. Finish by mounting with butter to desired thickness. Add salt and pepper and chopped chives. Spoon onto medallions. Garnish with fresh fettucine, tossed in butter and parsley.

LOBSTER MEDALLIONS

Steps:

• Bring a large pot of salted water to a boil, add lobster, lower the heat and cook for about 8 to 10 minutes with the vinegar, laurel and pepper.
• Remove the loin of the lobster and cut it into medallions. Then prepare the lettuce bouquet and the papaya and kiwi pearls. To finalize add the sauce composed by ketchup, mayonnaise, salt, pepper and brandy.

BEEF MEDALLIONS WITH COGNAC SAUCE

Steps:

• In a medium saucepan, melt 1 tablespoon butter over medium heat.
• Add shallots and saute about 4 minutes, until tender.
• Add brown sugar and cook, stirring, 1 minute more.
• Add the chicken and beef broth and the Cognac.
• Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
• Add cream.
• The sauce can be made well in advance, covered and refrigerated or even frozen.
• If frozen, thaw before proceeding.
• Season steaks.
• Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
• Add the steaks to the skillet and cook to desired doneness.
• For medium rare, cook about 4 minutes per side.
• Remove steaks from skillet and place on a plate, keep warm.
• Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
• Season.
• Slice the steaks and fan the slices on plates.
• Top with sauce and chives.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.